Effects of incorporation of interesterified plant oils on quality and fatty acid composition of Turkish-type salami


Javidipour I. , Vural H.

NAHRUNG-FOOD, cilt.46, ss.404-407, 2002 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 46 Konu: 6
  • Basım Tarihi: 2002
  • Dergi Adı: NAHRUNG-FOOD
  • Sayfa Sayıları: ss.404-407

Özet

Application of interesterified plant oils (IPOs) prepared from palm, cottonseed and olive oil (IPaO, ICO and IOO, respectively) have been studied in Turkish-type salamis. Beef fat (10%) was replaced by one of the IPOs for 20, 60 or 100%. Incorporation of IPO was well reflected in fatty acid composition and saturated fatty acids/unsaturated fatty acids (SFA/UFA) ratios of the lipid fraction of all batches. Significant differences in appearance, color, texture, flavour or total score were not found among the control and Turkish-type salamis with different types and levels of IPO. We conclude that IPOs may be successfully applied as beef fat substitutes in Turkish-type salami.